Seared Scallops with Corn Cream

I love this combination of rich scallop, salty pancetta, peppery cress, and sweet Corn Cream sauce. Dry-pack scallops are those that are never put in seawater or brine and are much firmer and meatier as a result. You’ll probably have to ask your fishmonger to order these ahead of time for you. If scallops are unavailable, substitute firm white fish, such as halibut or sea bass. You can also certainly do the recipe without the pancetta wrap, if desired.